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Red Velvet Cupcakes

Oh no, not another Valentine’s blog post! Well, rest assured, this one has nothing to do with schmoozy love stuff. For me this post is dedicated to my amazing family and friends, who are making my world.

So let me thank you all for being so great. Especially mum, who’s at the moment the biggest and best supporter of a huge project I’m working on.
Christine, for being such an awesome sister and always listening.
Dad for helping me work out some of the complicated tasks ahead.
Emma for inspiring me over the years and never failing to amaze.
Verena for always being there.
Carole for being such a cool fellow foodie.
Elmira for being so enthusiastic about everything I do.
Ayshea for her hard work and amazing creativeness.
Jael for sharing cakes and stories.
Lawrence for being a token Brit and always helping out.

And everyone else too!!! Thank you for following this blog and loving great food! You’re all awesome!

NOTE: I’ve updated the recipe in March 2015 as I found the PERFECT red velvet cupcake thanks to my neighbour Emma. They’re the moistest cupcakes ever. True cupcake love.

In a bowl, mix the flour, bicarbonate of soda, baking powder, salt and cocoa powder.

In another bowl, mix the sugar with the oil. Add the egg, buttermilk, vanilla extract, white wine vinegar and coffee and whisk until smooth.

Add the flour mix in batches and whisk until smooth.

Add the food colouring and mix. Add more if you want it a brighter red.

Pour the batter into 10 lined cupcake cases and bake for 18 minutes.

Transfer onto a wire rack to cool.

Meanwhile, prepare the frosting. Cut the butter into little cubes, and then using an electric whisk, cream the butter and cream cheese together. Add the icing sugar in 3 parts, but hand beat the mixture at first (otherwise you end up covered in icing sugar dust). Once that is all in and mixed, carry on using the electric whist until any lumps have gone from the icing. Put in the fridge to set for 30 minutes.

Fill the icing sugar into a piping bag and pipe onto the cupcakes. Sprinkle with heart-shaped sugar sprinkles.

*Make sure the red food colouring is bake stable, as I’ve used some before that is not – and they turned out brown instead!

Yum yum yum! One of these days I really must experiment with a gluten free version and try baking some of these. Perhaps for my “My Museum Cafe” feature. Looking forward to seeing you again at The Hive! Best, Jenni